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Author Archives: adavara

Frozen Grapes

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I hesitate to call this cooking, because it is so easy, but I find this dish such a relief in hot weather that I wanted to share it. These are perfect for hot weather and healthier than most other alternatives.

Simply take a bunch of purple seedless grapes and wash them, remove them from the stem, and put them in a ziplock bag in the freezer. The sweetness is concentrated so that they taste like a treat, yet they are healthier than ice cream. They’re also better than frozen fruit juice, because the fiber is consumed.

The frozen grapes are easy to bite into. The interior has a texture similar to scraped granita.

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Spinach Mushroom Soup

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I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.

Roasted Carrots with Miso

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I used this recipe, but significantly reduced it to use just three purple carrots. I had to trim the tops off as they’d gone bad. I also decided to cook the cabbage in the simmering sauce, because it had a lot of tough bits and I didn’t want it crunchy. Finally, I decided that white sesame seeds would look better than black ones, given the darker carrots.

Pad Kee Mao

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This recipe for drunken noodles (which contain no alcohol) is from Thailand. It was good, but a bit too oily for me.

I have never been fond of baby corn, so I chose to replace it with ordinary corn.

 

Spicy Smothered Green Cabbage

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This recipe comes from Vegan Soul Kitchen by Bryant Terry.

Caribbean Yellow Dal

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This dish comes from Caribbean Vegan by Taymer Mason. It was interesting for me to note how some aspects were similar to an Indian dal (tempering at the end), while in other ways it was different (adding green onions).

It’s quite different from a classic like dal tomato, but quite good in its own way, and has become part of my rotation. The second time I made it, I used a mix of green and yellow peas, and added okra for the last 15 minutes of cooking.

Baigan Choka

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This recipe for an aubergine/eggplant dip from Trinidad comes from Yotem Ottolenghi’s Plenty More. Since I’ve been baking a lot of bread lately, I thought I’d make a dip for it. The hint of purple here is onion; the recipe calls for half an onion so I made use of a leftover purple one.